Pistachio Millefeuille

Made with St. Villepré® Crème/Dough, St. Villepré® Plate for Lamination and St. Villepré® Cream 35%

Cooking Time

80 mins

Serving Suggestion

80 people


Allergy information

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How to make Pistachio Millefeuille


For the puff pastry, mix all the ingredients together for 2 minutes slow and 2 minutes fast. Let the dough rest for 10 minutes in the fridge. Roll the St-Villepré plate to 10 mm thick and give the dough 2 double foldings. Let the dough rest for 10 minutes in the fridge and give the dough again 2 double foldings. Let the dough rest for 12 hours in the fridge and roll the dough to 2 mm with a length off 35 cm on the side. Place the dough on 40x60 cm plates and let the sheets rest for 1 hour. Put a baking paper and baking tray on top before baking and bake for 25 minutes at 200°C. Once baked, sprinkle some icing sugar on top and let it melt by putting it back in the oven. Repeat this operation for the other side.  


To prepare the pistachio whipping ganache, heat up the cream and pour it on the white chocolate and pistachio paste. Mix with an immersion blender and let it cool down for 12 hours in the fridge.


To assemble the millefeuille, cut the baked puff pastry in 4 cm wide lanes. Whip the pistachio ganache and pipe it on top. Place another puff pastry sheet on the ganache. Pipe again some ganache and place the last sheet off puff pastry on top. Cut portions off 10 cm wide with a sharp chef knife. Place the millefeuille on its side for better cutting. Place the assembled millefeuille with the cutted side on a carton. Finish as desired.

Other Ingredients

Puff Pastry:
1250 g flour
20 g salt
120 g St-Villepré for incorporation
650 g water
1 kg St-Villepré plate for lamination
Pistachio ganache:
2 l St-Villepré Cream 35%
300 g pistachio paste
900 g white chocolate

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